2 tbs sunflower oil
2 spring onions, cut thinly on the diagonal
1 carrot, coarsely grated
1 courgette, small julienne
4 oz mushrooms, sliced thinly
125 g raw prawns, if large then cut in half
half a block of tofu, cut small slices
1 litre/4 cups fish or vegetable stock or half and half
1 tbs light soy sauce
1/2 tsp five spice
1/2 bunch watercress, trimmed and roughly chopped
or Spinach
1 egg well beaten
salt and pepper
4 large prawns in shells to garnish (optional)
Method:
1. Heat the oil in a wok, until really hot. Add the spring onions and stir fry for 1 minute, then add the carrots and mushrooms and courgettes and continue to cook for a couple of minutes.
2. Add the stock and bring to the boil, then season to taste with salt and pepper, five spice powder and soy sauce and simmer for five minutes.
3. Add the prawns and simmer for 3-4 minutes.
4. Add the watercress (or spinach) and mix well, then slowly pour in the beaten egg in a circular movement, so it cooks and threads in the soup.
5. Adjust the seasoning and serve each portion topped with a whole prawn.
2 spring onions, cut thinly on the diagonal
1 carrot, coarsely grated
1 courgette, small julienne
4 oz mushrooms, sliced thinly
125 g raw prawns, if large then cut in half
half a block of tofu, cut small slices
1 litre/4 cups fish or vegetable stock or half and half
1 tbs light soy sauce
1/2 tsp five spice
1/2 bunch watercress, trimmed and roughly chopped
or Spinach
1 egg well beaten
salt and pepper
4 large prawns in shells to garnish (optional)
Method:
1. Heat the oil in a wok, until really hot. Add the spring onions and stir fry for 1 minute, then add the carrots and mushrooms and courgettes and continue to cook for a couple of minutes.
2. Add the stock and bring to the boil, then season to taste with salt and pepper, five spice powder and soy sauce and simmer for five minutes.
3. Add the prawns and simmer for 3-4 minutes.
4. Add the watercress (or spinach) and mix well, then slowly pour in the beaten egg in a circular movement, so it cooks and threads in the soup.
5. Adjust the seasoning and serve each portion topped with a whole prawn.